Nadia G's Bitchin' Kitchen

Nadia G's Bitchin' Kitchen Episodes

Being a student ain't easy, from budgets as small as your dorm room, to "finding yourself," Nadia G feels your pain. In this episode she serves up a Bitchin' college survival guide complete with three simple-yet-succulent one-pot meals. First up: a red-hot Vegetarian Chilli loaded with meaty beans, chipotle and ancho peppers. Next is Tender Udon smothered in a Thai Green Curry With Eggplant. Desserts can be a challenge when all you've got is your roommate's beer fridge, that why G whips up a no-bake Peanut Butter Cream Cheese Pie topped with chocolate whipped cream. The Spice Agent gives us the goods on cilantro, Panos yaps about fish sauce and Hans inform us how cocoa beans are bonafide brain food!

It's time to pop the question, and nothing says "Marry Me" like a home-cooked meal (well that, and saying "Marry Me"). On to the menu: For our appetizer, Creamy Lobster Bisque with saffron and chives; then oven-roasted Baby Back Ribs with a Bitchin' Balsamic BBQ Sauce so good you can cheap out on the ring, served with Truffled Twice-Baked Potatoes. For dessert: Dark Chocolate Souffle with smoked salt, served with a mint and toasted almond "pesto." Plus, Panos gives us the goods on lobster and The Spice Agent talks mint.

Let's face it, sometimes what lurks in the back of our fridge ain't all that inspiring. But with a few herbs and some old-school know-how, Nadia G conquers the challenge of the bachelor fridge. Nothing but some eggs, cheese and a coupla potatoes? G shows us how to make her aunt's scrumptious "Sartu di Patate" potato cake. Watch as she turns a measly can of beans, macaroni and some stock into a Paste' Fazul that'll have you singing. For dessert: Sweet Arancini inspired by rice pudding, and leftover rice from last night's takeout. G shares Nadvice and fun anecdotes about living the bachelor/ette lifestyle, Panos informs us about real Italian sausages and The Spice Agent yaps about Rosemary.

It's time you pummel your muffin tops, America! In this episode Nadia G shares her secrets to staying in Bitchin' shape, talking about health, debunks diet myths and cooks up three of her favorite tried and true low-fat recipes. Brunch: Egg White, Caramelized Onion and Homemade Fig Jam Sandwiches. Dinner is served with Turkey Cassoulet. Low-fat desserts never tasted so good with G's Carrot Cupcakes topped with diet-friendly cream cheese frosting. The Spice Agent informs us about pectin powder, Panos gives us the goods on turkey legs and Hans informs us that not all fats are created equal.

Instead of ordering a pie for family night, why not throw a make-your-own-pizza party?! Nadia G reveals her family's recipe for Rustic Pan Pizza, dough and all. We kick it off with G's childhood favorite: Potato Pizza with onions and herbs. She then cooks an all-dressed beauty loaded with salami di Genoa, kalamata olives, pecorino and fresh spinach. Letting nothing go to waste, the leftover dough is fried into Fritelle -- Italian donuts -- served with kid-friendly chocolate-nougat fondue! G riffs on family dynamics and embodies the rock-star fantasy most parents had to abandon along the way, in the world premiere of her "Flavor of the Week" music video, The Spice Agent talks yeast and Panos informs us about the health benefits of leaf lard.

Nadia G knows that it's important to sometimes step away from the computer and cook up a good home-cooked meal ... in under 30 minutes so we can get back to our Facebook feed ASAP! In this episode Nadia G whips up three lightening fast dishes: Saltimbocca-inspired veal cutlet sandwiches, then Nonna's Penne al Forno loaded with express Bolognese and gooey mozzarella. For our third dish, G cooks up a Moroccan Couscous with butternut squash, sweet figs and pistachios. The fun: Nadia talks about Netiquette, Panos informs us about veal, The Spice Agent yaps about sage and Hans yaps about the nutritional value of couscous.

This episode is dedicated to all the married couples out there who want the magic back! Let the romance begin with Oysters G-feller loaded with creamy spinach-alfredo, crisp pancetta and panko. For the main dish, a juicy Rib-Eye in Beurre Blanc, served with Duck Fat Fries. For dessert indulge in Puff Pastry Tarts With St. Andre Cheese and Balsamic Strawberries. G riffs on long-term relationships, The Spice Agent informs about tarragon and Panos teach us to shuck oysters like a pro.

Sure, G pokes fun at vegetarians, but the truth is, she eats vegetarian 80% of the time. In this episode she shares three of her favorite flesh-free dishes, starting with a sweet, spicy and creamy Chana Dhansak loaded with ginger and tamarind. Next up: gluten-free Buckwheat Pancakes topped with tender new potatoes and gooey melted Raclette cheese. Lastly, we're whipping up ayou-wouldn't-even-know-it's-vegan sumptuous Dark Chocolate and Caramelized Banana Pie! The Spice Agent yaps about Fenugreek and Panos is traumatized by the veggie theme and keeps interrupting with meat suggestions.

Nadia G knows that "more is more," and in this episode she indulges in a no-calorie-counting-allowed appetizer extravaganza! On the menu: Foie Gras Lollipops: creamy foie gras and potato croquettes loaded with maple-caramelized onions. Next up: Steamed Pork Belly buns with Hoisin Balsamic and finally, Gnocci Poutine! The Spice Agent reports on Molasses, and how in Raanana pork is kosher as long as it's in a Chinese recipe. Panos talks about controversial foie gras and Hans gives us tips on how to maintain a Bitchin' body while indulging every now and again.

Some of the best recipes in the world weren't created by superstar chefs and this episode celebrates the unsung culinary heroes -- Grandmas! G shares three of her favorite Nonna-tastic recipes, and reminisces about the women in her family who taught her how to wield a wooden spoon with Bitchin' style. The unique recipe for Lasagna Bianco, a cross between lasagna and chicken soup, hails from Nonna Teresa: Home decor may have not been her forte, but this dish sure was! Then Nonna Carmela gets big props with Spaghetti and Brisket. For dessert we're taking a traditional Italian recipe and giving it a Bitchin' spin with Tiramisu Cupcakes. Plus, Panos talks brisket and The Spice Agent yaps about fair trade coffee beans.

When you're feeling low, nothing beats stuffing your face with sweets, so G whips up three decadent desserts and gives us Nadvice on beating the blues. First up: PB&J Goat Cheese Tarlettes with a candied peanut crust, topped with sweet and tangy blackberry compote. Then we're whipping up Chocolate-Honeycomb Cookies served with Bourbon-Vanilla Milkshake Shooters. And finally: Drunken Strawberry Shortcake Parfaits: pretty layers of moist angel-food cake, fresh strawberries marinated in wild strawberry liqueur, and vanilla-infused white chocolate whipped cream. Spice Agent yaps about Madagascar vanilla, and how he overcame depression, Panos gives us the goods on healthy goat's milk cheese and Hans reminds us how exercise helps you get out of a slump.

In this episode G gives her fans what they want by putting her spin on three fan favorite dishes! Watch as she turns a burger into a Sloppy Gino. Then we're making crispy Wings drenched in G's homemade Tsaketa Hot Sauce. For dessert: Blueberry Pie Eggrolls, served with burnt honey ice cream. G talks about the roots of Bitchin' kitchen and shares her backstory, Panos gets flustered during the drumstick vs wing debate, The Spice Agent reports on nutmeg and accepts a marriage request and Hans gives in to fan pressure.

G knows how to stay fabulous on a budget and in this episode she applies the "fake it until you make it motto" to dinner, creating a luxurious menu with affordable ingredient swaps. Seafood can be expensive, but Calamari Fries With Homemade Cocktail Sauce taste as good as they are cheap. For the main: Mushroom Medallione Pasta With Porcini Sauce. Dessert is served with a Chocolate and Amaretto Mousse in an Almond Lace Bowl. Panos tells us where to find the best deal on squid and The Spice Agent reports on reasonably priced porcini powder.

G throws a Bitchin' party with a DIY-themed buffet that lets your guests play chef for a night. First up: succulent Buttermilk Popcorn Chicken Two Ways: Southern Style and Italian Style. For dessert G whips up build-your-own Millefeuilles served in a whiskey glass with Vanilla, Chocolate and Raspberry custard choices! Finally, G unleashes her Gourmet Mixer Bar: Spicy Pomegranate and Lemongrass Limeade mixers served with vodka, rum and juices so guests can concoct their own signature cocktails. Panos discusses the importance of marinating chicken breasts, The Spice Agent reports on lemongrass and Hans gives us hangover tips.